Chicken Chilaquiles
Ingredients
- 2 Tbsp canola oil 30 mL
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 ribs celery, diced
- 1 can (28 oz/796 mL) tomatoes
- 2-3 canned chipotle chilies, chopped
- 1 small purchased whole roasted chicken, meat removed from carcass and chopped or shredded into bite size pieces
- 2 Tbsp freshly chopped cilantro 30 mL
- 2 large tortilla wraps, each cut into 4 pieces and then cut into ½-inch strips
- 1/4 cup light sour cream 60 mL
- 1/4 cup light feta cheese 60 mL
- cilantro leaves for garnish
Instructions
- 1. In large non-stick skillet, heat canola oil over medium-high heat. Sauté garlic, onion, carrot and celery until vegetables are just tender, about 5 minutes. Stir tomatoes into vegetables. Cut tomatoes into smaller pieces using kitchen shears. Add chipotle peppers. Stir to mix ingredients.
- 2. Bring mixture to boil. Reduce heat and simmer, uncovered, 6-8 minutes.
- 3. Add cooked chicken and heat through, about 1-2 minutes. Stir in cilantro.
- 4. Meanwhile, toast tortilla strips at 425 ºF (220 ºC) for 6-7 minutes, stirring once during baking time. Divide chips into 6 serving bowls and ladle chicken mixture over top of chips.
- 5. Garnish with 1 Tbsp (15 mL) sour cream, 1 Tbsp (15 mL) light feta cheese and additional cilantro leaves.
Yield
6 servings
serving size
generous 1 cup (250 mL)
nutritional analysis
Per Serving
| Calories | 340 |
| Total Fat | 14 g |
| Saturated Fat | 3.5 g |
| Cholesterol | 75 mg |
| Carbohydrates | 23 g |
| Fiber | 3 g |
| Protein | 28 g |
| Sodium | 720 mg |
